Search results for: sensory thermography

Authors: Javier Ordorica Villalvazo, Claudia Camargo Wilson, Jesus Everardo Olguin Tiznado

Abstract:

This paper presents an experimental case using sensory thermography to describe temperatures behavior on median nerve once an activity of repetitive motion was done. Thermography is a noninvasive technique without biological hazard and not harm at all times and has been applied in many experiments to seek for temperature patterns that help to understand diseases like cancer and cumulative trauma disorders (CTD’s). An infrared sensory thermography technology was developed to execute this study. Three women in good shape were selected for the repetitive motion tests for 4 days, two right-handed women and 1 left handed woman, two sensory thermographers were put on both median nerve wrists to get measures. The evaluation time was of 3 hours 30 minutes in a controlled temperature, 20 minutes of stabilization time at the beginning and end of the operation. Temperatures distributions are statistically evaluated and showed similar temperature patterns behavior.

Keywords: Median nerve, temperature, sensory thermography, wrists, CTD’s.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1434

Authors: Claudia Camargo, Enrique J. de la Vega, Jesús E. Olguín, Juan A. López, Sandra K. Enríquez

Abstract:

This study focuses on the application of sensory thermography, as a non-invasive method to evaluate the musculoskeletal injuries that industry workers performing Highly Repetitive Movements (HRM) may acquire. It was made at a wireless company having the target of analyze temperatures in worker’s wrists, elbows and shoulders in workstations during their activities, this thru sensorial thermography with the goal of detecting maximum temperatures (Tmax) that could indicate possible injuries. The tests were applied during 3 hours for only 2 workers that work in workstations where there’s been the highest index of injuries and accidents. We were made comparisons for each part of the body that were study for both because of the similitude between the activities of the workstations; they were requiring both an immediate evaluation. The Tmax was recorder during the test of the worker 2, in the left wrist, reaching a temperature of 35.088ºC and with a maximum increase of 1.856°C

Keywords: Highly Repetitive Movements (HRM), Maximum temperatures (Tmax), Worker.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1519

Authors: H.-G. Herrmann, M. Schwarz, J. Summa, F. Grossmann

Abstract:

In this work, different non-destructive testing methods for the characterization of defects and interfaces are presented. It is shown that, by means of active thermography, defects in the interface and in the carbon fiber reinforced polymer (CFRP) itself can be detected and determined. The bonding of metal and thermoplastic can be characterized very well by ultrasonic testing with electromagnetic acoustic transducers (EMAT). Mechanical testing is combined with passive thermography to correlate mechanical values with the defect-size. There is also a comparison between active and passive thermography. Mechanical testing shows the influence of different defects. Furthermore, a correlation of defect-size and loading to rupture was performed.

 

Keywords: Defect evaluation, EMAT, mechanical testing, thermography.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1457

Authors: Sam-Ang Keo, Franck Brachelet, Florin Breaban, Didier Defer

Abstract:

This paper presents a NDT by infrared thermography with excitation CO2 Laser, wavelength of 10.6 μm. This excitation is the controllable heating beam, confirmed by a preliminary test on a wooden plate 1.2 m x 0.9 m x 1 cm. As the first practice, this method is applied to detecting the defect in CFRP heated by the Laser 300 W during 40 s. Two samples 40 cm x 40 cm x 4.5 cm are prepared, one with defect, another one without defect. The laser beam passes through the lens of a deviation device, and heats the samples placed at a determinate position and area. As a result, the absence of adhesive can be detected. This method displays prominently its application as NDT with the composite materials. This work gives a good perspective to characterize the laser beam, which is very useful for the next detection campaigns.

Keywords: CO2 LASER, Infrared Thermography, NDT, CFRP, Defect Detection.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2959

Authors: M.A. Calin, S.V. Parasca, M.R. Calin, D. Savastru, D. Manea

Abstract:

The goal of this paper is to examine the effects of laser radiation on the skin wound healing using infrared thermography as non-invasive method for the monitoring of the skin temperature changes during laser treatment. Thirty Wistar rats were used in this study. A skin lesion was performed at the leg on all rats. The animals were exposed to laser radiation (λ = 670 nm, P = 15 mW, DP = 16.31 mW/cm2) for 600 s. Thermal images of wound were acquired before and after laser irradiation. The results have demonstrated that the tissue temperature decreases from 35.5±0.50°C in the first treatment day to 31.3±0.42°C after the third treatment day. This value is close to the normal value of the skin temperature and indicates the end of the skin repair process. In conclusion, the improvements in the wound healing following exposure to laser radiation have been revealed by infrared thermography.

Keywords: skin, wound, laser, thermal image

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1599

Authors: A. Dionísio, L. Roseiro, J. Fonseca, P. Nicolau

Abstract:

Thermography is a non-radiating and contact-free technology which can be used to monitor skin temperature. The efficiency and safety of thermography technology make it a useful tool for detecting and locating thermal changes in skin surface, characterized by increases or decreases in temperature. This work intends to be a contribution for the use of thermography as a methodology for evaluation of skin temperature in the context of orofacial biomechanics. The study aims to identify the oscillations of skin temperature in the left and right hemiface regions of the masseter muscle, during and after thermal stimulus, and estimate the time required to restore the initial temperature after the application of the stimulus. Using a FLIR T430sc camera, a data acquisition protocol was followed with a group of eight volunteers, aged between 22 and 27 years. The tests were performed in a controlled environment with the volunteers in a comfortably static position. The thermal stimulus involves the use of an ice volume with controlled size and contact surface. The skin surface temperature was recorded in two distinct situations, namely without further stimulus and with the additions of a stimulus obtained by a chewing gum. The data obtained were treated using FLIR Research IR Max software. The time required to recover the initial temperature ranged from 20 to 52 minutes when no stimulus was added and varied between 8 and 26 minutes with the chewing gum stimulus. These results show that recovery is faster with the addition of the stimulus and may guide clinicians regarding the pre and post-operative times with ice therapy, in the presence or absence of mechanical stimulus that increases muscle functions (e.g. phonetics or mastication).

Keywords: Thermography, orofacial biomechanics, skin temperature, ice therapy.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1079

Authors: P. van Tonder, C. C. Kruger

Abstract:

Concrete structures deteriorate over time and degradation escalates due to various factors. The rate of deterioration can be complex and unpredictable in nature. Such deteriorations may be located beneath the surface of the concrete at high elevations. This emphasizes the need for an efficient method of finding such defects to be able to assess the severity thereof. Current methods using thermography to find defects require equipment to reach higher elevations. This could become costly and time consuming not to mention the risks involved in having personnel scaffold or abseiling at such heights. Accordingly, by combining the thermal camera needed for thermography and a remotely piloted aerial system (Drone/RPAS), it could be used to alleviate some of the issues mentioned. Images can be translated into a 3D temperature model to aid concrete diagnostics and with further research can relate back to the mechanical properties of the structure but will not be dealt with in this paper. Such diagnostics includes finding delamination, similar to finding delamination on concrete decks, which resides beneath the surface of the concrete before spalling can occur. Delamination can be caused by reinforcement eroding and causing expansion beneath the concrete surface. This could lead to spalling, where concrete pieces start breaking off from the main concrete structure.

Keywords: Concrete, diagnostic, infrared thermography, 3D thermal models.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 329

Authors: P. D. Pastuszak

Abstract:

The present work is devoted to thermographic studies of curved composite panels (unidirectional GFRP) with subsurface defects. Various artificial defects, created by inserting PTFE stripe between individual layers of a laminate during manufacturing stage are studied. The analysis is conducted both with the use finite element method and experiments. To simulate transient heat transfer in 3D model with embedded various defect sizes, the ANSYS package is used. Pulsed Thermography combined with optical excitation source provides good results for flat surfaces. Composite structures are mostly used in complex components, e.g., pipes, corners and stiffeners. Local decrease of mechanical properties in these regions can have significant influence on strength decrease of the entire structure. Application of active procedures of thermography to defect detection and evaluation in this type of elements seems to be more appropriate that other NDT techniques. Nevertheless, there are various uncertainties connected with correct interpretation of acquired data. In this paper, important factors concerning Infrared Thermography measurements of curved surfaces in the form of cylindrical panels are considered. In addition, temperature effects on the surface resulting from complex geometry and embedded and real defect are also presented.

Keywords: Active thermography, finite element analysis, composite, curved structures, defects.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1660

Authors: Aqsa Jamil, Hiroshi Tamura, Hiroshi Katsuchi, Jiaqi Wang

Abstract:

Yield point represents the upper limit of forces which can be applied on a specimen without causing any permanent deformation. After yielding, the behavior of specimen suddenly changes including the possibility of cracking or buckling. So, the accumulation of damage or type of fracture changes depending on this condition. As it is difficult to accurately detect yield points of the several stress concentration points in structural steel specimens, an effort has been made in this research work to develop a convenient technique using thermography (temperature-based detection) during tensile tests for the precise detection of yield point initiation. To verify the applicability of thermography camera, tests were conducted under different loading conditions and measuring the deformation by installing various strain gauges and monitoring the surface temperature with the help of thermography camera. The yield point of specimens was estimated by the help of temperature dip which occurs due to the thermoelastic effect during the plastic deformation. The scattering of the data has been checked by performing repeatability analysis. The effect of temperature imperfection and light source has been checked by carrying out the tests at daytime as well as midnight and by calculating the signal to noise ratio (SNR) of the noised data from the infrared thermography camera, it can be concluded that the camera is independent of testing time and the presence of a visible light source. Furthermore, a fully coupled thermal-stress analysis has been performed by using Abaqus/Standard exact implementation technique to validate the temperature profiles obtained from the thermography camera and to check the feasibility of numerical simulation for the prediction of results extracted with the help of thermographic technique.

Keywords: Signal to noise ratio, thermoelastic effect, thermography, yield point.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 276

Authors: Ljubica Dokić, Ivana Nikolić, Dragana Šoronja–Simović, Biljana Pajin, Nils Juul

Abstract:

In this work sensory characteristics of cookies with different amount of chestnut flour were determined by sensory and instrumental methods. The wheat flour for cookies was substituted with chestnut flour in three different levels (20, 40 and 60%) and the dough moisture was 22%. The control sample was with 100% of wheat flour. Sensory quality of the cookies was described using quantity descriptive method (QDA) by six trained members of descriptive panel. Instrumental evaluation included texture characterization by texture analyzer, the color measurements (CIE L*a*b* system) and determination by videometer.

The samples with 20% of chestnut flour were with highest ponderated score for overall sensory impression (17.6), which is very close to score for control sample (18). Increase in amount of chestnut flour caused decrease in scores for all sensory properties, thus overall sensory score decreased also. Compared to control sample and with increase in amount of chestnut flour, instrumental determination of the samples confirmed the sensory analysis results. The hardness of the cookies increased, as well as the values of red a^* and yellow (b*) component coordinate, but the values for lightness (L*) decreased. Also the values, evaluated by videometer at defined wavelength, were the highest for control cookies and decreased with increase in amount of chestnut flour.

Keywords: Cookies, chestnut flour, sensory characteristics.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2768

Authors: S. Mezghani, E. Perrin, J. L Bodnar, J. Marthe, B. Cauwe, V. Vrabie

Abstract:

Non contact evaluation of the thickness of paint coatings can be attempted by different destructive and nondestructive methods such as cross-section microscopy, gravimetric mass measurement, magnetic gauges, Eddy current, ultrasound or terahertz. Infrared thermography is a nondestructive and non-invasive method that can be envisaged as a useful tool to measure the surface thickness variations by analyzing the temperature response. In this paper, the thermal quadrupole method for two layered samples heated up with a pulsed excitation is firstly used. By analyzing the thermal responses as a function of thermal properties and thicknesses of both layers, optimal parameters for the excitation source can be identified. Simulations show that a pulsed excitation with duration of ten milliseconds allows obtaining a substrate-independent thermal response. Based on this result, an experimental setup consisting of a near-infrared laser diode and an Infrared camera was next used to evaluate the variation of paint coating thickness between 60 μm and 130 μm on two samples. Results show that the parameters extracted for thermal images are correlated with the estimated thicknesses by the Eddy current methods. The laser pulsed thermography is thus an interesting alternative nondestructive method that can be moreover used for nonconductive substrates.

Keywords: Nondestructive, paint coating, thickness, infrared thermography, laser, heterogeneity.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2016

Authors: Rana M. Zeina, Laila AL-Ayadhi, Shahid Bashir

Abstract:

The association between sensory problems and cognitive abilities has been studied in individuals with Autism Spectrum Disorders (ASDs). In this study, we used a Neuropsychological Test to evaluate memory and attention in ASDs children with sensory problems compared to the ASDs children without sensory problems. Four visual memory tests of Cambridge Neuropsychological Test Automated Battery (CANTAB) including Big/little circle (BLC), Simple Reaction Time (SRT) Intra /Extra dimensional set shift (IED), Spatial recognition memory (SRM), were administered to 14 ASDs children with sensory problems compared to 13 ASDs without sensory problems aged 3 to 12 with IQ of above 70. ASDs individuals with sensory problems performed worse than the ASDs group without sensory problems on comprehension, learning, reversal and simple reaction time tasks, and no significant difference between the two groups was recorded in terms of the visual memory and visual comprehension tasks. The findings of this study suggest that ASDs children with sensory problems are facing deficits in learning, comprehension, reversal, and speed of response to a stimulus.

Keywords: Visual memory, Attention, Autism Spectrum Disorders (ASDs).

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2436

Authors: W. Swiderski

Abstract:

In the paper introduced the diagnostic technique making possible the research of internal structures in composite materials reinforced fibres using in different applications. The main reason of damages in structures of these materials is the changing distribution of load in constructions in the lifetime. Appearing defect is largely complicated because of the appearance of disturbing of continuity of reinforced fibres, binder cracks and loss of fibres adhesiveness from binders. Defect in composite materials is usually more complicated than in metals. At present, infrared thermography is the most effective method in non-destructive testing composite. One of IR thermography methods used in non-destructive evaluation is vibrothermography. The vibrothermography is not a new non-destructive method, but the new solution in this test is use ultrasonic waves to thermal stimulation of materials. In this paper, both modelling and experimental results which illustrate the advantages and limitations of ultrasonic IR thermography in inspecting composite materials will be presented. The ThermoSon computer program for computing 3D dynamic temperature distribuions in anisotropic layered solids with subsurface defects subject to ulrasonic stimulation was used to optimise heating parameters in the detection of subsurface defects in composite materials. The program allows for the analysis of transient heat conduction and ultrasonic wave propagation phenomena in solids. The experiments at MIAT were fulfilled by means of FLIR SC 7600 IR camera. Ultrasonic stimulation was performed with the frequency from 15 kHz to 30 kHz with maximum power up to 2 kW.

Keywords: Composite material, ultrasonic, infrared thermography, non-destructive testing.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 783

Authors: M.A. Lazim, M. Suriani

Abstract:

Knowing consumers' preferences and perceptions of the sensory evaluation of drink products are very significant to manufacturers and retailers alike. With no appropriate sensory analysis, there is a high risk of market disappointment. This paper aims to rank the selected coffee products and also to determine the best of quality attribute through sensory evaluation using fuzzy decision making model. Three products of coffee drinks were used for sensory evaluation. Data were collected from thirty judges at a hypermarket in Kuala Terengganu, Malaysia. The judges were asked to specify their sensory evaluation in linguistic terms of the quality attributes of colour, smell, taste and mouth feel for each product and also the weight of each quality attribute. Five fuzzy linguistic terms represent the quality attributes were introduced prior analysing. The judgment membership function and the weights were compared to rank the products and also to determine the best quality attribute. The product of Indoc was judged as the first in ranking and 'taste' as the best quality attribute. These implicate the importance of sensory evaluation in identifying consumers- preferences and also the competency of fuzzy approach in decision making.

Keywords: fuzzy decision making, fuzzy linguistic, membership function, sensory evaluation,

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2731

Authors: Matthew D. Baffa

Abstract:

Infrared thermography is a non-destructive test method used to estimate surface temperatures based on the amount of electromagnetic energy radiated by building envelope components. These surface temperatures are indicators of various qualitative building envelope deficiencies such as locations and extent of heat loss, thermal bridging, damaged or missing thermal insulation, air leakage, and moisture presence in roof, floor, and wall assemblies. Although infrared thermography is commonly used for qualitative deficiency detection in buildings, this study assesses its use as a quantitative method to estimate the overall thermal conductance value (U-value) of the exterior above-grade walls of a study home. The overall U-value of exterior above-grade walls in a home provides useful insight into the energy consumption and thermal comfort of a home. Three methodologies from the literature were employed to estimate the overall U-value by equating conductive heat loss through the exterior above-grade walls to the sum of convective and radiant heat losses of the walls. Outdoor infrared thermography field measurements of the exterior above-grade wall surface and reflective temperatures and emissivity values for various components of the exterior above-grade wall assemblies were carried out during winter months at the study home using a basic thermal imager device. The overall U-values estimated from each methodology from the literature using the recorded field measurements were compared to the nominal exterior above-grade wall overall U-value calculated from materials and dimensions detailed in architectural drawings of the study home. The nominal overall U-value was validated through calendarization and weather normalization of utility bills for the study home as well as various estimated heat loss quantities from a HOT2000 computer model of the study home and other methods. Under ideal environmental conditions, the estimated overall U-values deviated from the nominal overall U-value between ±2% to ±33%. This study suggests infrared thermography can estimate the overall U-value of exterior above-grade walls in low-rise residential homes with a fair amount of accuracy.

Keywords: Emissivity, heat loss, infrared thermography, thermal conductance.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 767

Authors: Andrea Macruz

Abstract:

This paper explores computation as a process for design by examining how computers can become more than an operative strategy in a designer's toolkit. It documents this, building upon concepts of neuroscience and Antonio Damasio's Homeostasis Theory, which is the control of bodily states through feedback intended to keep conditions favorable for life. To do this, it follows a methodology through algorithmic drawing and discusses the outcomes of three multi-sensory design installations, which culminated from a course in an academic setting. It explains both the studio process that took place to create the installations and the computational process that was developed, related to the fields of algorithmic design and tangible computing. It discusses how designers can use computational range to achieve homeostasis related to sensory data in a multi-sensory installation. The outcomes show clearly how people and computers interact with different sensory modalities and affordances. They propose using computers as meta-physical stabilizers rather than tools.

Keywords: Antonio Damasio, emotional feedback, algorithmic drawing, homeostasis, multi-sensory installation, neuroscience.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 289

Authors: Kgatla T.E., Howard S.S, Hiss D.C.

Abstract:

Prickly pear juice has received renewed attention with regard to the effects of processing and preservation on its sensory qualities (colour, taste, flavour, aroma, astringency, visual browning and overall acceptability). Juice was prepared by homogenizing fruit and treating the pulp with pectinase (Aspergillus niger). Juice treatments applied were sugar addition, acidification, heat-treatment, refrigeration, and freezing and thawing. Prickly pear pulp and juice had unique properties (low pH 3.88, soluble solids 3.68 oBrix and high titratable acidity 0.47). Sensory profiling and descriptive analyses revealed that non-treated juice had a bitter taste with high astringency whereas treated prickly pear was significantly sweeter. All treated juices had a good sensory acceptance with values approximating or exceeding 7. Regression analysis of the consumer sensory attributes for non-treated prickly pear juice indicated an overwhelming rejection, while treated prickly pear juice received overall acceptability. Thus, educed favourable sensory responses and may have positive implications for consumer acceptability.

Keywords: Consumer acceptability, descriptive test, Prickly pear juice

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2772

Authors: W. Swiderski

Abstract:

Composite materials are one answer to the growing demand for materials with better parameters of construction and exploitation. Composite materials also permit conscious shaping of desirable properties to increase the extent of reach in the case of metals, ceramics or polymers. In recent years, composite materials have been used widely in aerospace, energy, transportation, medicine, etc. Fiber-reinforced composites including carbon fiber, glass fiber and aramid fiber have become a major structural material. The typical defect during manufacture and operation is delamination damage of layered composites. When delamination damage of the composites spreads, it may lead to a composite fracture. One of the many methods used in non-destructive testing of composites is active infrared thermography. In active thermography, it is necessary to deliver energy to the examined sample in order to obtain significant temperature differences indicating the presence of subsurface anomalies. To detect possible defects in composite materials, different methods of thermal stimulation can be applied to the tested material, these include heating lamps, lasers, eddy currents, microwaves or ultrasounds. The use of a suitable source of thermal stimulation on the test material can have a decisive influence on the detection or failure to detect defects. Samples of multilayer structure carbon composites were prepared with deliberately introduced defects for comparative purposes. Very thin defects of different sizes and shapes made of Teflon or copper having a thickness of 0.1 mm were screened. Non-destructive testing was carried out using the following sources of thermal stimulation, heating lamp, flash lamp, ultrasound and eddy currents. The results are reported in the paper.

Keywords: Non-destructive testing, IR thermography, composite material, thermal stimulation.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1493

Authors: Özlem Pelin Can

Abstract:

This study evaluated the microbiological quality and the sensory characteristics of carp fillets processed by the sousvide method when stored at 2 and 10 °C. Four different combinations of sauced–storage were studied then stored at 2 or 10 °C was evaluate periodically sensory, microbiological and chemical quality. Batches stored at 2 °C had lower growth rates of mesophiles and psychrotrophs. Moreover, these counts decreased by increasing the heating temperature and time. Staphylococcus aureus, Bacillus cereus, Clostridium perfringens and Listeria monocytogenes were not found in any of the samples. The heat treatment of 90 °C for 15 min and sauced was the most effective to ensure the safety and extend the shelf-life of sousvide carp preserving its sensory characteristics. This study establishes the microbiological quality of sous vide carp and emphasizes the relevance of the raw materials, heat treatment and storage temperature to ensure the safety of the product.

Keywords: Sous- vide methods, carp, sauce, microbiological, chemical and sensory quality

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2574

Authors: Evita Straumite, Zanda Kruma, Ruta Galoburda, Kaiva Saulite

Abstract:

Dill (Anethum graveolens L.) is a popular herb used in many regions, including Baltic countries. Dill is widely used for flavoring foods and beverages due to its pleasant spicy aroma. The aim of this work was to determine the best blanching method for processing of dill prior to microwave vacuum drying based on sensory properties, color and volatile compounds in dried product. Two blanching mediums were used – water and steam, and for part of samples microwave pretreatment was additionally used. Evaluation of dried dill volatile aroma compounds, color changes and sensory attributes was performed. Results showed that blanching significantly influences the quality of dried dill. After evaluation of volatile aroma compounds, color and sensory properties of microwave vacuum dried dill, as the best method for dill pretreatment was established blanching at 90 °C for 30 s.

Keywords: dried dill, sensory panel, sensory properties, aroma compounds, color

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2123

Authors: Mariam Abdulaziz Y.Esmaeel

Abstract:

The study aimed to identify the nature of autistic talent, the manifestations of their weak central coherence, and their sensory characteristics. The case study consisted of four talented autistic males. Two of them in drawing, one in clay formation and one in jigsaw puzzle. Tools of data collection were Group Embedded Figures Test, Block Design Test, Sensory Profile Checklist Revised, Interview forms and direct observation. Results indicated that talent among autistics emerges in limited domain and being extraordinary for each case. Also overlapping construction properties. Indeed, they show three perceptual aspects of weak central coherence: The weak in visual spatial-constructional coherence, the weak in perceptual coherence and the weak in verbal – semantic coherence. Moreover, the majority of the study cases used the three strategies of weak central coherence (segmentation, obliqueness and rotation). As for the sensory characteristics, all study cases have numbers of that characteristics that especially emerges in the visual system.

Keywords: Autism, Central Coherence, Savant, Sensory characteristics, Talent.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2623

Authors: E. Abustam, M. I. Said, M. Yusuf, H. M. Ali

Abstract:

This study aims to examine the sensory quality of meatballs made from Balinese beef and buffalo meat after the addition of smoke powder prior to storage at the temperatures of 2- 5°C for 7 days. This study used meat from Longissimus dorsi muscle of male Balinese cattle aged 3 years and of male buffalo aged 5 years as the main raw materials, and smoke powder as a binder and preservative in making meatballs. The study was based on completely randomized design (CRD) of factorial pattern of 2 x 3 x 2 where factors 1, 2 and 3 included the types of meat (cattle and buffalo), types of smoke powder (oven dried, freeze dried and spray dried) with a level of 2% of the weight of the meat (w/w), and storage duration (0 and 7 days) with three replications, respectively. The parameters measured were the meatball sensory quality (scores of tenderness, firmness, chewing residue, and intensity of flavor). The results of this study show that each type of meat has produced different sensory characteristics. The meatballs made from buffalo meat have higher tenderness and elasticity scores than the Balinese beef. Meanwhile, the buffalo meatballs have a lower residue mastication score than the Balinese beef. Each type of smoke powders has produced a relatively similar sensory quality of meatballs. It can be concluded that the smoke powder of 2% of the weight of the meat (w/w) could maintain the sensory quality of the meatballs for 7 days of storage.

Keywords: Balinese beef meatballs, buffalo meatballs, sensory quality, smoke powder.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1651

Authors: W. I. Wan Rosli, A. R. Nurhanan, M. A. Solihah, S. S. J. Mohsin

Abstract:

The proximate composition, physical traits and sensory properties of beef and chicken patties incorporated with various level of dried cornsilk (Maydis stigma) were studied. The beef and chicken patties were formulated with either 2%, 4% or 6% of cornsilk. Both cooked beef and chicken patties incorporated with 6% cornsilk recorded the highest protein concentration at 23.3% and 28.42%, respectively. Both cooked beef and chicken patties containing 6% cornsilk significantly recorded the lowest concentration of fat at 11.4% and 14.60%, respectively. Beef and chicken patties formulated with 6% cornsilk recorded the highest cooking yield at 80.13% and 83.03% compared to other treatments. The inclusion of cornsilk did not change the sensory properties and consumer acceptability of cornsilk-based beef and chicken patties. Cornsilk fibre has been effective in improving cooking yield, moisture and fat retention of beef and chicken patties

Keywords: cornsilk, beef and chicken patty, proximatecomposition, sensory evaluation.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1787

Authors: Aizreena Azaman, Mai Ishibashi, Masanori Ishizawa, Shin-Ichiroh Yamamoto

Abstract:

Sensory input plays an important role to human posture control system to initiate strategy in order to counterpart any unbalance condition and thus, prevent fall. In previous study, joint stiffness was observed able to describe certain issues regarding to movement performance. But, correlation between balance ability and joint stiffness is still remains unknown. In this study, joint stiffening strategy at ankle and hip were observed under different sensory manipulations and its correlation with conventional clinical test (Functional Reach Test) for balance ability was investigated. In order to create unstable condition, two different surface perturbations (tilt up-tilt (TT) down and forward-backward (FB)) at four different frequencies (0.2, 0.4, 0.6 and 0.8 Hz) were introduced. Furthermore, four different sensory manipulation conditions (include vision and vestibular system) were applied to the subject and they were asked to maintain their position as possible. The results suggested that joint stiffness were high during difficult balance situation. Less balance people generated high average joint stiffness compared to balance people. Besides, adaptation of posture control system under repetitive external perturbation also suggested less during sensory limited condition. Overall, analysis of joint stiffening response possible to predict unbalance situation faced by human

Keywords: Balance ability, joint stiffness, sensory, adaptation, dynamic.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1902

Authors: I. Gedrovica, D. Karklina

Abstract:

Meat and meat products for human consumption are one of main sources of protein, amino acids, fatty acids, vitamins, and minerals. Popular variety of meat product is meatballs, which can be enriched with valuable product – Jerusalem artichoke powder, made from dried and grinded Jerusalem artichoke tubers, it is raw material with low-calorie, low fat, rich in dietary fibres, minerals, and vitamins. The results of this study indicate that that people could accept the new product - meatballs with Jerusalem artichoke powder and Jerusalem artichoke powder is suitable for meatballs preparation, in result them is possible to improve meatballs sensory and physical properties.

Keywords: Meatballs, Jerusalem artichoke powder, sensory evaluation.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2793

Authors: A. Al-Sayyad, P. Lama, J. Bardon, P. Hirchenhahn, L. Houssiau, P. Plapper

Abstract:

Composite metal–polymer materials, in particular titanium alloy (Ti-6Al-4V) to polyamide (PA6.6), fabricated by laser joining, have gained cogent interest among industries and researchers concerned with aerospace and biomedical applications. This work adopts infrared (IR) thermography technique to investigate effects of laser parameters used in the welding process on the three-dimensional temperature profile at the rear-side of titanium, at the region to be welded with polyamide. Cross sectional analysis of welded joints showed correlations between the morphology of titanium and polyamide at the weld zone with the corresponding temperature profile. In particular, spatial temperature profile was found to be correlated with the laser beam energy density, titanium molten pool width and depth, and polyamide heat affected zone depth.

Keywords: Laser welding, metals to polymers joining, process monitoring, temperature profile, thermography.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 791

Authors: Minh Van Nguyen, Magnea Gudrun Karlsdottir, Adalheidur Olafsdottir, Arnljotur Bjarki Bergsson, Sigurjon Arason

Abstract:

The effects of seawater and slurry ice bleeding methods on the sensory, microbiological and chemical quality changes of cod fillets during chilled storage were examined in this study. The results from sensory evaluation showed that slurry ice bleeding method prolonged the shelf life of cod fillets up to 13-14 days compared to 10-11 days for fish bled in seawater. Slurry ice bleeding method also led to a slower microbial growth and biochemical developments, resulting lower total plate count (TPC), H2S-producing bacteria count, total volatile basic nitrogen (TVB-N), trimethylamine (TMA), free fatty acid (FFA) content and higher phospholipid content (PL) compared to those of samples bled in seawater. The results of principle component analysis revealed that TPC, H2S-producing bacteria, TVB-N, TMA and FFA were in significant correlation. They were also in negative correlation with sensory evaluation (Torry score), PL and water holding capacity (WHC).

Keywords: Bleeding method, chilled storage, microbial growth, sensory evaluation.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2935

Authors: W. I. Wan Rosli, M. A. Solihah., N. A. Nik Fakurudin, M. S. Aishah, S. S. J. Mohsin

Abstract:

The nutrient composition and sensory properties of poultry-based patties (PBPs) incorporated with various levels of grey oyster mushroom (Pleurotus sajor-caju, PSC) were studied. The PBPs were formulated with either 0%, 25% or 50% of fresh ground PSC. Results show poultry patty formulated with 25% PSC had protein content of 17.46% lower than the control patty which had 18.13% but it was not significant. Meanwhile, both cooked poultry patties containing 25% and 50% PSC significantly recorded lower concentration of fat at 10.67% and 7.15%, respectively. On the other hand, poultry patty added with 50% ground PSC shows the highest concentration of total dietary fibre (TDF) of 4.90 g/100g compared to poultry patty containing 25% of mushroom (3.40 g/100g) and to the control (1.90g/100g). In addition, patty incorporated with 25% PSC had moisture content of 57.91% which is significantly lower than patty formulated with 50% which had moisture of 61.80%. In the sensory evaluation, there were no differences recorded in all sensory attributes of PSC-based patties judged by untrained panelists. In conclusion, the addition of PSC to replace poultry meat can be recommended for the purpose of lowering production cost, enhancing nutritional composition and maintaining the acceptability of poultry patties.

Keywords: oyster mushroom (PSC), poultry patty, nutrient composition, sensory evaluation

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1706

Authors: Igor Shardakov, Anton Bykov, Alexey Shestakov, Irina Glot

Abstract:

This article focuses on the cycle of experimental studies of the formation of cracks and debondings in the concrete reinforced with carbon fiber. This research was carried out in Perm National Research Polytechnic University. A series of CFRP-strengthened RC beams was tested to investigate the influence of preload and crack repairing factors on CFRP debonding. IRT was applied to detect the early stage of IC debonding during the laboratory bending tests. It was found that for the beams strengthened under load after crack injecting, СFRP debonding strain is 4-65% lower than for the preliminary strengthened beams. The beams strengthened under the load had a relative area of debonding of 2 times higher than preliminary strengthened beams. The СFRP debonding strain is weakly dependent on the strength of the concrete substrate. For beams with a transverse wrapping anchorage in support sections FRP debonding is not a failure mode.

Keywords: FRP, RC beams, strengthening, IC debonding, infrared thermography, quality control, non-destructive testing methods.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1263

Authors: S. B. Fasoyiro, K. A. Arowora

Abstract:

Pigeon pea (Cajanus cajan) blanched for 20min was dehulled and milled into flour. The flour was incorporated into dried whole fermented maize (Ogi) at five levels. The resultant products were analyzed for chemical and pasting properties. The fortified Ogi samples were also assessed for sensory attributes: appearance, color, flavor, mouth feel and overall acceptability. The protein content in the whole Ogi fortified samples was in the range of 11.2-16.6% and crude fibre 3.22-3.46%. Fortified whole Ogi with pigeon pea at 30%, 40% and 50% of inclusion with pigeon pea flour has higher protein, crude fibre and ash content. Varying range of pasting quality was recorded for the blends, pasting temperature for fortified Obi was in the range of 45.3-49.50C and peak time 5.05-5.210C. The sensory acceptability of the whole Ogi fortified blends prepared into gruel has higher acceptability for various qualities in comparison with the traditional Ogi gruel.

Keywords: Maize Ogi, pigeon pea, chemical, pasting, sensory properties.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2414